1 tablespoon chopped scallion
2 tablespoons sour cream or organic plain yogurt
fresh ground pepper, salt
Wash and slice a radish, chop scallion. Then, simply mix together the sliced radish, chopped scallion, salt and pepper in a bowl. Add a yogurt. Mix well. Taste, adjust seasonings and allow to sit for 20 minutes in the refrigerator, then serve.
1 cup chopped leek
2 cup diced pineapple
2 diced hard-boiled eggs
3-4 tablespoons corn
2-3 tablespoons plain yogurt
Pour hot water into chopped leek and keep for about 3 minutes. Then drain. In a bowl, combine together leek, pineapple, eggs, corn and yogurt. Add salt and pepper.
2 cups shredded green cabbage
1 carrot (1/4 cup shredded)
1/2 lemon or white vinegar
3 tablespoons Homemade Healthy Mayonnaise
1 tablespoon sugar or to taste
1/2 teaspoon salt
Peel and shred a carrot. In a medium bowl, combine finely shredded cabbage and carrot. Add 1/2 teaspoon salt, then mix well. Allow to sit for 5 minutes. Add sugar, freshly squeezed lemon juice and mix well again. At the end, add 3 tablespoons Homemade Healthy Mayonnaise and mix well to combine and taste for seasoning; add more salt, lemon juice or sugar if desired. Allow to sit for 20 minutes in the refrigerator, then serve.
1 large beetroot
2 teaspoons vinegar
3/4 tablespoon sugar
salt, fresh ground pepper
Wash and cook a beet root in a pot about 1 hour or more until soft. After that, place the beet into cold water, then peel and grate on the grater (a large mesh). Add sugar, vinegar and salt. Mix well. Taste, adjust seasoning. At the end, add fresh ground pepper. Mix again.
Healthy crunchy salad……….
1 lbs head red cabbage (5 cups shredded)
1 small green pepper (1/4 cup diced )
1 sweet apple
4 tablespoons vinegar
1 tablespoon sugar
2-3 tablespoons olive oil
Boil 6 cups of water in a pot, add 4 tablespoons vinegar, when water is boiling turn off the heat and add cored and finely shredded red cabbage. Cover the pot and let sit for 5 minutes, no longer. Drain. Meanwhile, peel and grate a carrot and apple, dice onion and green pepper very thin. Toss together red cabbage, carrots, apple, onion, and green pepper. Add extra virgin olive oil, freshly squeezed lemon juice, sugar, salt and ground pepper. Taste, adjust seasonings and allow to sit for 20 minutes in the refrigerator, then serve.
I like to add avocado to many salads and dishes. Today I would like to show you another quick salad recipe with smoked white fish, avocado and pickle. You don’t have to add any yogurt or mayonnaise just mashed avocado to hold the mixture together.
1 small avocado
2 dill pickles
12 oz (1 1/2 cup) smoked white fish
Dice avocado and pickles. Combine fish, pickles and a mashed avocado in a bowl. Add salt and pepper, add lemon juice if desire. Mix everything together. Eat it with or without a bread.
This is a great time to eat mango. They are ripe and soooo good and sweat. Eat this salad for lunch or dinner. And pack it up to work.
5 oz.dice mango
3 oz. juice from fresh oranges (2 oranges)
2 tablespoon of apple cider vinegar or any other vinegar
Makes around 8 oz. of dressing. You can keep in a refrigerator for one week.
4 oz crumbled goat cheese
16 pecans or walnuts
6 grape or cocktail tomatoes
1/2 dice mango
Mango dressing: in a blender, mix mango, vinegar and fresh squeezed orange juice; blend well. Choose consistency by adding more or less fresh squeezed orange juice. Optional:if mango is not sweet, you can add brown sugar.
Combine mesclun salad, pecans or walnuts, tomatoes, mango, goat cheese in a large bowl. Add the dressing and toss. Place a grilled chicken on the top.